Low-Carb Salmon Burgers with Avocado Coleslaw

This Low-Carb Salmon Burger with Avocado Coleslaw recipe is an easy, quick, healthy and delicious meal that’s ready in 20 minutes! It’s also paleo, whole30, and gluten-free.

Course Main Course

Cuisine American

Keyword burger, gluten-free, Low-carb Recipe, paleo, whole30

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 212kcal

Author Olivia Ribas

Ingredients

For the Salmon Patties

1 6oz. can wild salmon canned or fresh salmon
1 medium egg
½ cup almond flour
1/4 cup white onion minced
1 tablespoon lemon juice
1 tablespoon fresh parsley minced
1 small garlic clove minced
Kosher salt and freshly ground black pepper to taste
1 tablespoon olive oil for cooking

For the Avocado Coleslaw

¼ cup creamy avocado sauce recipe here
12 oz bag of broccoli carrots, red cabbage slaw

US Customary - Metric

Instructions

Add all the ingredients for the salmon burger in a medium size bowl. Mix everything together.
Heat olive oil on a non-stick pan on the stove.
Form into 4-6 burgers. Handle carefully the patties because they fall apart easily when they are not cooked.
Cook for about 3-5 minutes on each side until golden brown.
Make the coleslaw: place all the ingredients for avocado coleslaw in a large bowl and mix well. Serve immediately or place it in the fridge for about 30 minutes before serving with the salmon patties. Enjoy!

Video

Notes

You can use a medium to large cookie scoop to portion out the burgers.
If you do not like almond flour, try using pork rind panko.
If you don't have fresh parsley, you can swap for any dried herb.
To store: Keep leftover salmon burger patties in the fridge in an airtight container for up to 5 days.
To reheat: Reheat the salmon burgers on the grill, stove, or microwave.
To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.

Nutrition